{"created":"2023-05-15T09:58:02.957161+00:00","id":1916,"links":{},"metadata":{"_buckets":{"deposit":"31373322-d2e3-440f-9126-f5bec8aeccff"},"_deposit":{"created_by":5,"id":"1916","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"1916"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00001916","sets":["74","74:32"]},"author_link":["3044"],"item_10007_description_14":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"平成13年度～平成14年度 科学研究費補助金\n(基盤研究(C)(2)) 研究成果報告書","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10007_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"http://dx.doi.org/10.1046/j.1444-2906.2003.00605.x"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://dx.doi.org/10.1046/j.1444-2906.2003.00605.x","subitem_relation_type_select":"DOI"}}]},"item_10007_textarea_26":{"attribute_name":"目次情報","attribute_value_mlt":[{"subitem_textarea_language":"ja","subitem_textarea_value":"P1. はしがき\nP2-3. カテキン添加実験\nP4-18. T. Sakai, S. Kawahara, The formation of 4-hydroxy-2-hexenal, a hepatotoxic aldehyde derived from n-3 fatty acids, may be suppressed in the yellowtail meats in which lipid oxidation progresses\nP19-34. Effects of NaCl on the formation of lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2E-hexenal in fish meats\nP35-46. アスタキサンチン添加によるカンパチ肉の脂質過酸化抑制の試み\nP47-58. Sakai, T., Ueki, N., & Ms Munasinghe, D. Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat\nP59-62. PDMS Munasinghe, K Sugamoto, K Ichimaru, M Ryuno, N Ueki, S Kawahara, T Sakai, Effect of wood vinegar on lipid peroxidation of fish. Fisheries Science 68(supp. 2), 1375-1378 (2002) \nP63-68. MS MUNASINGHE DEEPTHI; ICHIMARU KEN-ICHIRO; RYUNO MIYO; UEKI NOBUHIKO; MATSUI TAKANAO; SUGAMOTO KAZUHIRO; KAWAHARA SATOSHI; SAKAI TADASHI, Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products. Fisheries science : FS 69(1),189-194,2003\n http://dx.doi.org/10.1046/j.1444-2906.2003.00605.x"}]},"item_10007_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"13660204.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"13660204.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/1916/files/13660204.pdf"},"version_id":"fa3d9402-d2ac-41a8-8085-a3567e6552e9"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"4-ヒドロキシヘキセナール, マロンアルデヒド, 木酢液, NaCl, スモーク魚肉, すり身, エピガロカテキンガレート, α-トコフェノール","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"4-Hydroxyhexenal, Maron aldhyde, Wood vinegar, Smoked fish meat products, Surimi based products, Epigallocatechin gallate, α-Tocopherol","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"境, 正","creatorNameLang":"ja"},{"creatorName":"サカイ, タダシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"魚肉貯蔵・加工時における有毒アルデヒド,4-ヒドロキシヘキセナールの生成と抑制","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉貯蔵・加工時における有毒アルデヒド,4-ヒドロキシヘキセナールの生成と抑制","subitem_title_language":"ja"},{"subitem_title":"Formation and suppression of toxic aldehydes, 4-hydroxy-hexenal in stored and processed fish meat","subitem_title_language":"en"}]},"item_type_id":"10007","owner":"5","path":["74","32"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-03-12"},"publish_date":"2009-03-12","publish_status":"0","recid":"1916","relation_version_is_last":true,"title":["魚肉貯蔵・加工時における有毒アルデヒド,4-ヒドロキシヘキセナールの生成と抑制"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-07-29T23:23:24.816962+00:00"}